Eleven participants from Canada, Guatemala, Senegal, and USA are at NCI this week for the Rheology of Wheat and Flour Quality course. This course focuses on wheat and flour quality and how to analyze, interpret, and apply rheological results effectively. All aspects of quality analysis from kernel quality, milling, rheology analysis, and baking evaluation will be presented in detail. Participants will have time in the laboratory for hands-on operation of the various rheological instruments used to evaluate wheat and flour quality. Eleven participants from Canada, Guatemala, Senegal, and USA are at NCI this week for the Rheology of Wheat and Flour Quality course. This course focuses on wheat and flour quality and how to analyze, interpret, and apply rheological results effectively. All aspects of quality analysis from kernel quality, milling, rheology analysis, and baking evaluation will be presented in detail. Participants will have time in the laboratory for hands-on operation of the various rheological instruments used to evaluate wheat and flour quality.